Meatloaf Parfait Recipe

Prep and mix

Soak breadcrumbs in milk in a small bowl for 5 minutes. In a large bowl combine ground beef and ground pork. Add chopped onion, minced garlic, soaked breadcrumbs (including any leftover milk), egg, Worcestershire sauce, smoked paprika, salt and black pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep the meatloaf tender.

Form and sear (optional)

Form the meat mixture into a tight loaf about 8 inches long and 3 inches wide. Heat a skillet over medium-high heat and add 1 tsp oil. Sear the loaf for 1–2 minutes per side just to develop color — this step helps seal juices and improve smoke flavor but can be skipped if pressed for time.

Smoke the meatloaf

Preheat your smoker to 250°F (120°C). If using a grill, set up for indirect smoking at the same temperature and add soaked applewood chips to the charcoal or smoker box. Place the meatloaf on the smoker grate and smoke until internal temperature reaches 155°F (68°C), about 1.5 to 2 hours depending on thickness. Remove and tent with foil; carryover will bring it to a safe 160°F (71°C). Let rest 10 minutes then slice or crumble for parfait assembly.

Place cubed potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain well and return to the pot. Add butter, warmed milk, cream cheese (if using), salt and pepper. Mash with a potato masher or ricer until smooth and creamy. Keep warm until assembly.

In a small bowl mix barbecue sauce with apple cider vinegar and optional hot sauce to brighten the flavor. Taste and adjust acidity or heat. Warm briefly in a microwave or small saucepan if desired before assembly.

Prepare parfait glasses (4–6 ounce clear glasses or small jars) by lightly coating the inside with nonstick spray or softened butter so ingredients release easily.

Layer 1: Spoon about 2 tablespoons of warm mashed potatoes into the bottom of each glass and press gently to create an even base.

Layer 2: Add about 2–3 tablespoons of warm, shredded or crumbled smoked meatloaf over the mashed potato layer, pressing lightly to compact.

Layer 3: Drizzle 1 teaspoon of the prepared BBQ sauce over the meatloaf layer.

Layer 4: Sprinkle about 1–2 tablespoons of shredded smoked gouda over the sauced meatloaf.

Repeat layers if your glass allows: another 1–2 tablespoons mashed potato, 1–2 tablespoons meatloaf, a small drizzle of BBQ, and finish with a final sprinkle of gouda.

Finish: Top each parfait with sliced green onions and a pinch of chopped parsley if desired. Serve warm on a small plate to catch any drips.

To serve family-style: You can alternatively present in a shallow bowl by layering mashed potato, chopped smoked meatloaf, a generous drizzle of BBQ and melted gouda on top, garnishing with green onion.